Buttermilk Bran Muffins Recipe

Buttermilk Bran Muffins Recipe

From Greenbush, Michigan, Anita Kay Brown shares these moist, sweet muffins with a decadent taste. She writes, “Over the years, I’ve altered the recipe to reduce sugar and fat. Even after the changes, they’re always a hit!”

Directions

Meanwhile, in a large bowl, combine the flour, sugar, sugar blend, brown sugar, baking powder, baking soda and salt. In another bowl, combine the egg, egg whites, applesauce, oil and remaining buttermilk. Stir into dry ingredients just until moistened. Stir in bran mixture.

Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.Yield: 22 muffins.

Editor's Note: This recipe was tested with Splenda sugar blend.

Originally published as Buttermilk Bran Muffins in Light & Tasty
February/March 2007, p45

Meanwhile, in a large bowl, combine the flour, sugar, sugar blend, brown sugar, baking powder, baking soda and salt. In another bowl, combine the egg, egg whites, applesauce, oil and remaining buttermilk. Stir into dry ingredients just until moistened. Stir in bran mixture.

Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.Yield: 22 muffins.

Editor's Note: This recipe was tested with Splenda sugar blend.

Originally published as Buttermilk Bran Muffins in Light & Tasty
February/March 2007, p45